Author Notes
This is a North Indian dish, comes out very well especially if the tomatoes are fresh and a good way to extract flavor out of Cilantro stems after using the leaves. I would personally like to have it without straining to enjoy the chunky texture. - Minal —Minal
Test Kitchen Notes
Making and tasting Minal’s Heirloom Tomato “Shorba” was a revelation. At first glance, the ingredients are familiar ones. However, the addition of a few unusual suspects make this soup extraordinary. The depth of flavors -- from the citrusy zing of the cilantro and subtle heat of the hot pepper (I used a Serrano), to the dark smoky notes of the cumin seed and savory nuttiness of the chickpea flour -- all tied together with sweet summer heirlooms. I made this and tasted as instructed, straining out the contents, and then had some more with some spoonfuls of chunky aromatic tomato added back in, as Minal suggests in her headnote. Both versions were delicious. Minal suggests serving this soup hot, but it is equally good at room temperature or, as one bold taster tried, chilled. - gingerroot —The Editors
Ingredients
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4
Chopped Heirloom Tomatoes
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4-5
Roughly Chopped Fresh Cilantro stems
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1/2 tsp
Cumin seeds
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1tbsp
Chick peas flour
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2 cups
Veg./Chicken broth
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2 tbsp
Olive oil
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1tsp
Chopped fresh cilantro
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Dash
Green Hot Pepper
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4 cloves
Chopped Garlic
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Salt & Pepper to taste
Directions
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Heat 1tbsp Olive oil in a pot and saute the Garlic & Hot Peppers till golden brown
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Add chopped Tomatoes, Cilantro stems and cook while crushing the tomatoes
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Once the tomatoes are cooked and dried, stir in the Veg./Chicken broth
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Make a slurry of 1tbsp Chickpeas flour with about 1/4th cup water (at room temp.) and stir into the pot. Add Salt & Pepper to taste
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Bring this to a boil and simmer till you get a desired consistency
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Strain the contents and keep aside
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For the "Tadka" - Heat 1 tbsp Olive Oil in a small pan. Add Cumin seeds and wait till it crackles. Immediately add this to the strained liquid and stir
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If desired, the liquid can be boiled again. Transfer to soup bowls. Garnish with chopped Cilantro leaves and serve hot.
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